Steak and Egg Breakfast Sandwich

Ingredients

1 steak (1-in. thick)

kosher salt

Black pepper

1/2 c. Parsley

1/4 c. cilantro

1 clove garlic

3 tbsp. red wine vinegar

1/3 c. extra-virgin olive oil

1 ciabatta bun

1/2 tbsp. butter

1 egg

Directions

Remove steak from fridge and allow it to come to room temperature (30 minutes). Generously season both sides with salt and pepper. Grill on high for 2 to 3 minutes per side. Allow steak to rest for at least 5 minutes then thinly slice it against the grain.

To make chimichurri, combine parsley, cilantro, garlic, red wine vinegar, and olive oil in food processor. Pulse until combined and season with salt and pepper.

Slice ciabatta bun in half and toast until lightly browned.

Melt butter in pan over medium-low heat and crack in egg. Fry until white is set and yolk is still runny.

To build sandwich, place sliced steak on bottom bun and drizzle with chimichurri. Top with fried egg and more chimichurri if desired. Place top half of ciabatta on top of egg.